PA DUTCH CHOW CHOW

PA Dutch Chow Chow is another in the line of PA Dutch sweet and sours pickling. It's a great way to use up end of the season garden and harvest goodies and odds and ends! The brine is the important part, but you can use most any veggies you like! It is a common condiment or accompaniment to meals around here! Lori Fogg at A COALCRACKER IN THE KITCHEN did a great blog post about this. https://www.acoalcrackerinthekitchen.com/2019/08/11/pa-dutch-chow-chow/

PA DUTCH CHOW CHOW
INGREDIENTS

Pickling Syrup
4 cups granulated sugar
2 cups cider vinegar
2 cups water
1 1/2 teaspoon salt
1 Tablespoon celery seed
1 Tablespoon yellow mustard seed
1/2 teaspoon ground turmeric

Chow Chow Vegetables
1 cup green beans, cut in 1 inch pieces
1 cup wax beans, cut in 1 inch pieces
1 cup fresh Lima beans OR frozen and cook as directed for the fresh vegetables
1 cup canned red kidney beans, drained and rinsed
1 cup canned butter beans, drained and rinsed
1 cup cauliflower buds, cut in small bite-sized pieces
1 cup celery, not hearts or leaves, cut in 1/4 inch slices cross-wise
1 cup sweet red bell pepper, chopped into 1/4 inch pieces
1 cup green bell pepper, chopped into 1/4 inch pieces
1 cup carrots, sliced into 1/4 inch thick slices crosswise
1 cup fresh corn kernels, cut from cob after cooking
1 cup sweet onion, chopped into 1/4 to 1/2 inch pieces
1 cup shredded green cabbage

DIRECTIONS
Sterilize your jars and get your hot water canner set up.
Cook each vegetable separately in a small amount of lightly salted water over medium heat until tender crisp. (Do not cook canned beans or gherkins, if using)
Remove each when done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. (A large bowl of ice water) Drain in colander. Layer each cooled, drained vegetable into a large bowl, then add the rinsed, drained beans; toss the layers gently with hands or wooden spoon to blend. Drain any additional water from the vegetables that accumulated in the bottom of the bowl.
In large stockpot or kettle, bring pickling syrup ingredients to boil, stirring especially at first to dissolve sugar. Stir in 1/2 teaspoon turmeric, if using. (I often skip it). Carefully add the mixture of vegetables to the boiling liquid. Return to boil and simmer over medium heat for 5 minutes.
Ladle the vegetables into sterilized pint or quart jars, add liquid, filling each jar with the chow chow to within 1/2 inch of top. Seal each jar with new canning lid insert and ring.
Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.
Carefully remove jars from water, sit upright on towel-lined counter. Check seals as the jars cool. The inner part of the lid will often “pop” as it depresses as the contents cool. If any failed to seal, store these in the refrigerator and keep refrigerated, use up fairly soon.
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Видео PA DUTCH CHOW CHOW канала Helga's Pennsylvania Cooking